Roasted pumpkin soup with crispy chickpeas | Nourish plant-based living

Ingredients

• Serves: 4
• True
• 1.5kg butternut pumpkin
• False
• 1 red onion
• 1 bulb of garlic
• ½ tsp ground cinnamon
• 1 red chilli (optional)
• 2 tbsp olive oil
• 1 1/2 litres vegetable stock or water
• Salt and pepper
• Toppings
• 1 tin of chickpeas, drained
• 2 tsp smoked paprika
• 1 tsp cumin
• A pinch of cayenne pepper
• 3 tbsp olive oil
• 60ml coconut yoghurt
• 4 tbsp chopped parsley